Butterfly Crisp

Name: Butterfly Crisp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Melaleuca pastry dough; Some Plain Water; Some White sugar

by Food·Color

4.8 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

2

The remaining puff pastry dough can also be used to make some butterfly cakes. But this size is obviously much smaller than usual. It can only be mini.
Maybe you don’t need to roll it so tightly, right? Layers of crisp, seem to be all squeezed together, it doesn't look so distinct. It's greasy when roasting. It is indeed a high-oil food, the oily look is really frightening. How much fat do you have to grow after this bite? "

Ingredients

1 piece Melaleuca Pastry Dough
Some Plain Water
Some White Sugar

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Butterfly Crisp

1. Materials

2. Cut the puff pastry dough into a 6 cm long section

3. Unfold

4. Brush the surface with clean water

5. Sprinkle with white sugar and spread evenly

6. Roll both ends to the center

7. Until we meet

8. Cut into 6 cm thick slices

9. Organize the shape and put it on the baking tray

10. Put it in the oven, on the middle level, fire up and down at 180 degrees, and bake for about 15 minutes

11. Golden surface, baked

Tips:
The size and thickness of the biscuits can be adjusted as you like, but the baking power and time should also be adjusted accordingly.
Pay attention to the tightness when rolling the noodle sheet, not too loose or too tight.